Drain the kidney beans; set aside.
In a large pot over medium heat, add onion, bell pepper and celery (if oil-free, add a little water to sauté). Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
Add kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.
While the beans are cooking, prepare rice according to package directions.
When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot; add liquid smoke (if using). Stir
Serve beans with a scoop of rice and a sprinkle of chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1151g)|
|Recipe Makes: 1|
|Calories from Fat: 109 (7%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 1815.1mg||63 %|
|Potassium 2744.3mg||72 %|
|Total Carbohydrate 326.3g||96 %|
|Dietary Fiber 42.4g||170 %|
|Sugars, other 283.9g|
|Protein 51.2g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1614
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